Chiles Rellenos With Wisconsin Cheese And Smoked Chicken

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Wisconsin Cheese

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Ingredients

Peppers:

24 each medium Anaheim peppers

1/2 cup olive oil

Filling:

2 whole eggs

2 egg yolks

24 ounces (6 cups) Wisconsin Ricotta cheese

20 ounces (about 5 3/4 cups) Wisconsin Brie cheese, in 1/4" dice

8 ounces (2 cups) Wisconsin Mozzarella or Monterey Jack cheese, grated

8 ounces (2 cups) Wisconsin Asiago cheese, finely grated

1 cup cilantro, chopped

6 cups smoked chicken, julienned

Salt to taste

Black pepper to taste

Tabasco™ sauce to taste

Batter:

2 1/2 cups all-purpose flour

Pinch of baking powder

1 tablespoon salt

4 egg yolks

24 ounces beer

4 egg whites

Tomatillo Sauce:

8 raw tomatillos, skin husks removed and roughly chopped

1 raw poblano chile pepper, roughly chopped

1/2 bunch fresh cilantro

2 tablespoons lime juice

10 spinach leaves

Pepper to taste

Final Preparation:

Oil for deep frying

12 sprigs cilantro

4 ounces (1 cup) Wisconsin Asiago cheese, grated

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